(bumped — for I am re-running this segment on today’s “Best Of The LiberalOasis Radio Show”)
The LiberalOasis blog is also home to the eclectic array of contributors to The LiberalOasis Radio Show. On this week’s show, contributor Tina McElmoyl discusses how to make a recession-busting cupcake. She offers further details below. — ed.
I came across an article foretelling the bust of the recent cupcake bubble. I say, don’t panic, people! You have the power to satiate your own sugar cravings. You have the power to make your own cupcakes.
If the cupcakeries that have popped up everywhere do begin to disappear, invite your friends over for a tasty treat made with your own two hands. I even have a recipe to recommend, so, I’ve done half the work for you! However, in return for this, I’m asking you to continue reading even after I tell you that they are vegan cupcakes.
There are lots of reasons to cut dairy and eggs out of your diet. But even if you don’t have a reason, you should still try these cupcakes by Isa Chandra Moskowitz and Terry Hope Romero. They are the best cupcakes I have ever tasted. Light, fluffy, chocolaty. You and your friends won’t even notice the missing ingredients. And, who knows, it might inspire you to change your thinking about what “has to be” in a baked good to be, well…good!
And, if you like your little cakes topped with a tower of creamy frosting you can try the recipe noted in the article linked above, or follow my tried and true icing. It has an unexpected ingredient – salt. The contrast of sweet and salty is one of my favorite taste sensations.
This topping is best done with a speedy mixer.
1/4 cup nonhydrogenated shortening (I like Earth Balance brand)
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups confectioner’s sugar
1/4 cup soy or other non-dairy milk
Slice the shortening into smaller pieces and add to the mixer bowl.
Add the salt, vanilla and approximately 1/4 of the sugar. Mix at high speed, stopping occasionally to scrape the shortening with a spatula or spoon – it tends to get packed against the bowl.
Continue mixing until the sugar, vanilla, salt and shortening come together and begin to look fluffy. This will take several minutes.
Add the remaining sugar and soy milk in three different batches, letting each batch come fully together before adding more.
Top your fresh-baked cupcakes right away, or refrigerate for later. Or, grab a spoon and forget the cake!